Best American Restaurants in Thibodaux

Everything was great. It was a decent night cold in the city. We had the gumbo which was amazing a nice warm pick me up. The old fashion was to die for best I had in the city! The gulf fish was the way go. We had tag teamed service so there was always someone around to check on us!

Friendly service, good drinks, very good food. Highly recommend the beet and burrata dish as an appetizer. The roasted chicken and pompano were both delicious.

My wife, son, and I visited while on vacation for our 15th anniversary (wife and I of course, son is 5). Food was amazing and the staff were great. The history of the Bananas Foster makes the sugary dish even better… a must visit when in New Orleans.

Our evening was amazing! Chuck, our server, was terrific! He is an asset to the restaurant and made our experience at Antoine’s SO special! He enlightened us with restaurant history, made us laugh and he took the time to explain the dishes that make Antoine’s so unique. This establishment is a such a gem! Thank you for making my husbands birthday so memerable.

Great steaks dinner at Chophouse New Orleans tonight. The crab bisque was to die for. Their Chophouse salad was ok. Our 8 oz. filet mignon and 10 oz. NY strip steaks were cooked perfectly to our orders for them to be cooked to Medium. We actually prefer Medium Rare but our waiter told us they tend to cook on the rare side and our experiences having steaks at restaurants the past few years has been that most are tending to cook Medium Rare to what my wife and I consider to be Rare. Their side dish of mushrooms was delectable. The Key Lime pie for dessert was good. It’s whipped cream on top was very thick and very cold. Decent wine list. I had a glass of Groth Cabernet Sauvignon. And a shot of Angel’s Envy on a rock (the ice cube was about 1.5” x 1.5” x 4”, a mini iceberg😁) before we ordered our dinners. At $18. that’s the cheapest shot of Angel’s Envy I’ve ever had anywhere. Our only nits were: 1) We told our waiter at the end the butter for the loaf of bread was hard as a brick. 2) The bread was like a short baguette, not pre-sliced. My wife asked the server for a knife to cut it and they merely pointed to the butter knife on her bread plate. That was totally inadequate to the task of slicing a loaf of fresh soft bread. Plus, being SF Bay Area natives, we are used to the tang of sourdough bread and a lot of restaurants’ plain breads, while they may be soft, freshly baked and warm, just taste blah to us.